Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Blasphemy Ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Dadof3Illinois
    commented on 's reply
    Those look great!!!..nice job. I did these this past weekend for the first time and found out about need to cut back a little on the smoke. Also wrapped a few in bacon and they were darn tasty too.

  • IowaGirl
    replied
    Two racks of St. Looey style ribs done this past weekend. 2 1/2 hours on the nose at 225F. This time I used my 18 inch Smoke Vault propane smoker rather than my Weber gasser, and got better control over my temps. Meat was rubbed with no-sugar, no-salt Memphis Dust. At 2 hours, I sauced the ribs with a thin coating of locally made Lynch BBQ sauce cut about 1:1 with homemade peach jam. I used maybe 1/3 cup of sauce for 2 racks to add a little shine and a light fruity kick. Served with fresh sweet corn, baked beans, and locally brewed hard cider.

    Click image for larger version

Name:	blasphemyRibs 2019 09.jpg
Views:	419
Size:	125.8 KB
ID:	747979

    Leave a comment:


  • scottdware
    replied
    That looks amazing, mgaretz! Thanks for sharing this!

    Leave a comment:


  • Mosca
    replied
    When I do my Tuscan style, I think of them as Blasphemy Ribs with Italian seasonings. They aren't really chewy; they're steak-y.

    Leave a comment:


  • IowaGirl
    replied
    "...others have found this also works for St. Louis cut ribs with the same temp and timings. I suspect full spares would behave the same...."

    I agree with this. I did a rack of St Louis spares this past weekend that were Duroc pork from Compart Farms in southern Minnesota.

    My Weber gas grill has a hard time settling at 225F -- it swung between 225 and 250F during this cook. The meatiest ribs were done perfectly at the 2 1/2 hour mark -- succulent and bite-off-the-bone tender. I kept the smaller ribs closer to the front of the grill where it's a little bit cooler. They were a tiny bit drier at 2 1/2 hr, but they were still very acceptably tender and moist.

    Next time I'll use the smoker so I can keep the temp dialed in at a consistent 225F, and I think they'll all be perfect.

    Leave a comment:


  • jlazar
    commented on 's reply
    Thanks

  • mgaretz
    commented on 's reply
    The latest version is actually in the first post in this thread. I updated it recently.

  • jlazar
    replied
    mgaretz You first posted about Blasphemy Ribs almost two years ago. What tweaks/changes have you made to improve the recipe/technique since then. By the way, the few times I made them, they were great.

    Leave a comment:


  • fzxdoc
    commented on 's reply
    I can't believe I haven't tried this yet. Every time you post a photo my mouth waters.

    Kathryn

  • mgaretz
    replied
    Just made yet another batch of Blasphemy Ribs. Served with snap peas in butter.

    Click image for larger version

Name:	blasphemy-ribs-plated15.jpg
Views:	401
Size:	65.7 KB
ID:	741581

    Click image for larger version

Name:	blasphemy-ribs-close15.jpg
Views:	422
Size:	49.7 KB
ID:	741580

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis